2 October 2013

In a few short weeks here in Canada is the Thanksgiving long weekend. Traditionally it is a time to celebrate and get together with family and friends and be thankful for small blessings. What you give thanks for is an individual thing. I am grateful that I have done all that I can to guide my daughter in spreading her wings and become the beautiful woman she is today. She is loving, kind and considerate of others. I am thankful that L'il Burnt Toast is engaged to a wonderful, kind- hearted guy and that she is realizing her educational dreams. She is attending university to become a dietician so has plenty to teach her mom as well. I am thankful for my group of friends who are kindred spirits and put up with my endless talk about food and don't mind me taking many, many photos of the same thing.My own family lives on the other side of the country, so, we have always created our own Thanksgiving traditions. Over the years I have given up spending days preparing a lavish meal of turkey and fixings to create a more simplified, relaxed and enjoyable meal. I know it's not the same, but this cook thoroughly enjoys this family tradition!!! Now don't get me wrong, I love to cook a juicy aromatic turkey and all the fixings, but, it is the same amount of work for just a few people as it is for a crowd.

But what if you have fewer guests and you want to go hiking instead of spending all day in the kitchen? This savoury bread pudding fits the bill perfectly for a more light hearted meal. It could replace your traditional stuffing or be the perfect dish for your vegetarian guests whether you have a lavish meal over the holidays or not. I served it as a side this time around. Shallots, provolone cheese, and a rosemary foccacia caramelize in the oven and get a boost from a powerhouse green such as kale.

To all my Canadian friends I hope you survive Thanksgiving with your belt buckles intact and retain the warm glow that comes from being thankful for all that we have...family, friends and a table groaning with awe inspiring dishes.Here in the Okanagan Valley October means the Canada Geese take over the beaches, the wine harvest and wine festival are in full swing, and apples and pumpkins overtake the farmers market. Be thank for for all the blessings in our lives and get more squash into your kitchen.

Meanwhile, heat 1 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Posted by
Valerie Harrison (bellini)

19 comments:

I love your savory bread pudding- It would be a wonderful addition to any Thanksgiving table. I think it would also make a wonderful brunch dish. The idea of a stress-free Thanksgiving dinner sounds marvelous to me!

Hi Val - I'm just starting to think about this year's Thanksgiving menu - and bingo! This is fabulous. I am seriously considering adding this dish if not for dinner, then for our brunch the next day. Thank you for the inspiration.LL

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.